called poulet aux olives et citrons confits, traditionally it is a dish which is slowed cooked in the conical shaped clay tagine which traps the steam and redistributes the juices back into the tajine as it bakes. one can successfully make this in a regular dutch oven type pot or roasting pan with perfectly good results, too.
some recipes for this dish call for a variety of spices — i prefer it simple with its core elements and minimal spicing. of course, you may add things like a stick of cinnamon and a few cloves or whatever suits your taste. sometimes, however, less is more.
the only drawback, if you want to call it that, in making this recipe is that it needs to marinate for a few hours before cooking, so plan accordingly. usually, it gets put together in the morning and cooked in the late afternoon or early evening.
it also reheats well but really isn't suitable to being frozen.
poulet aux olives et citrons confits
serves 4 - 6
1 chicken, cut into serving pieces
1/4 c chopped coriander (or parsley)
1 tsp salt
1/8 - 1/4 tsp pepper
3 - 4 good sized cloves garlic, chopped finely
1 heaped tsp paprika
1/4 tsp ginger (powder)
1/8 - 1/4 tsp ground cumin
1/8 tsp saffron threads* (or turmeric)
2 tbsp olive oil
water, depending on size of chicken (see below)
1 handful green olives, pitted
1 - 2 pcs citrons confits
1 - 2 tsp sugar (to balance salt & brine of olives)
extra cilantro and/or parsley to garnish
*try to use saffron as it does not compare to turmeric at all.
cut chicken and wash it off. place on paper towel and remove excess water.
place the spices in a bowl or dish and add the olive oil. mix well to make a paste.
salt and pepper the chicken on both sides.
shmear the paste on the chicken pieces and cover and let marinate for a few hours in the fridge.
heat a dutch oven for several minutes over medium heat and then add a bit of oil. carefully add the chicken pieces and let fry on one side only for 12 minutes or so. it's best to fry on the side you did not have much marinade on. (tip: if you add your chicken when the pot is hot enough, the chicken should not stick to the bottom).
add water until it comes up about 1/2 way of the chicken pieces.
bring to a boil and cover. let simmer on medium low heat for 1 to 1 1/2 hours.
remove chicken pieces from pot and place on a plate.
return the pot to the heat and place on high. cook the broth until reduced by half.
add the olives and chopped preserved lemons. add the sugar. stir.
add the chicken pieces back to the pot and cook for another 20 to 30 minutes on low heat, with the lid on.
taste and adjust the salt and pepper, if needed.
garnish with extra chopped coriander and/or parsley.